Zobrazeno 1 - 10
of 108
pro vyhledávání: '"S.L Fawcett"'
Autor:
Hasballa, Iderina1 (AUTHOR), Maggi, Davide2,3 (AUTHOR) davide.maggi@unige.it
Publikováno v:
International Journal of Molecular Sciences. Aug2024, Vol. 25 Issue 16, p8790. 17p.
Publikováno v:
British journal of plastic surgery. 57(2)
We report the use of vincristine to treat a large steroid resistant haemangioma of the lower face and neck. At the time of treatment the lesion had shown no signs of involution. The haemangioma was not life threatening but extension within the mouth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41f6dd633fc4faac8292511e9b23117b
https://pubmed.ncbi.nlm.nih.gov/15037175
https://pubmed.ncbi.nlm.nih.gov/15037175
Autor:
M.T., Martin-Iverson, S.L., Fawcett
Publikováno v:
Behavioural pharmacology. 7(1)
In order to classically condition the behavioural effects of psychomotor stimulants within a test context, rats were treated for 10 days with (+)-amphetamine (1.5mg/kg), (+)-4-propyl-9-hydroxynaphthoxazine (PHNO, 30µg/kg) or vehicle prior to a 1h pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d21a72107ed079c024c70bbdb452907b
https://pubmed.ncbi.nlm.nih.gov/11224391
https://pubmed.ncbi.nlm.nih.gov/11224391
Autor:
S.L. Fawcett, Mathew T. Martin-Iverson
Publikováno v:
Behavioural Pharmacology. 7:24
In order to classically condition the behavioural effects of psychomotor stimulants within a test context, rats were treated for 10 days with (+)-amphetamine (1.5mg/kg), (+)-4-propyl-9-hydroxynaphthoxazine (PHNO, 30µg/kg) or vehicle prior to a 1h pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d265c31baee27fe60e926b5e320ac48
https://doi.org/10.1097/00008877-199601000-00002
https://doi.org/10.1097/00008877-199601000-00002
Autor:
S.L. Fawcett, D.A. McDOWELL
Publikováno v:
Foodservice Research International. 4:133-142
The paper examines three areas: 1. The content and source of commercial plant, fungal, and bacterial enzymes which are currently recommended for meat tenderization. 2. The effects of proteolytic enzymes on meat and those factors associated with meat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88edf0fa2478bb44e5aa67c4e84a8686
https://doi.org/10.1111/j.1745-4506.1986.tb00105.x
https://doi.org/10.1111/j.1745-4506.1986.tb00105.x
Autor:
S.L. Fawcett, M.A. Murray
Publikováno v:
International Journal of Hospitality Management. 8:7-11
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::151691d8e4b1abda7a6d94a1d0a4379d
https://doi.org/10.1016/0278-4319(89)90025-x
https://doi.org/10.1016/0278-4319(89)90025-x
Akademický článek
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Autor:
Wong, Sharon L.1,2,3 (AUTHOR), Kardia, Egi1,2,3 (AUTHOR), Vijayan, Abhishek1,2,4 (AUTHOR), Umashankar, Bala1,2,3 (AUTHOR), Pandzic, Elvis5 (AUTHOR), Zhong, Ling6 (AUTHOR), Jaffe, Adam2,3,7 (AUTHOR), Waters, Shafagh A.1,2,3,7 (AUTHOR) shafagh.waters@unsw.edu.au
Publikováno v:
International Journal of Molecular Sciences. Apr2023, Vol. 24 Issue 7, p6475. 20p.
Autor:
S.L. Fawcett
Publikováno v:
International Journal of Hospitality Management. 8:79-81
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d004669859f7e3e8b5f0f2c24eba9e
https://doi.org/10.1016/0278-4319(89)90066-2
https://doi.org/10.1016/0278-4319(89)90066-2